RecipeCastle

The Best Sheet Pan Roasted Veggie Tacos — Ready in 30 Minutes

The Best Sheet Pan Roasted Veggie Tacos — Ready in 30 Minutes
Prep
30 min
Cook
30 min
Total
60 min
Serves
4
Calories
429 kcal
Carbs
67.80 g

Ingredients

  • 1.5 teaspoonsCumin
  • 1.5 teaspoonsCoriander
  • 1.5 teaspoonsTurmeric
  • 0.75 teaspoonsGarlic Powder
  • 0.5 teaspoonsDried Oregano
  • 0.25 teaspoonsCayenne (optional)
  • 0.5 teaspoonsSalt
  • —Black Pepper
  • 1Cauliflower (head, cut into florets (about 3-4 cups))
  • 1 mediumSweet Potato (diced into ½ inch cubes)
  • 1Red Bell Pepper (cut into chunks)
  • 1Red Onion (cut into chunks)
  • 1 cupCorn (optional)
  • 2 tablespoonsOlive Oil or Avocado Oil
  • 0.5 mediumLime Juice
  • 1 15-ounce canBlack Beans (rinsed and drained)
  • 8Tortillas (of choice, charred for serving)
  • 1Avocado (sliced or diced)
  • —Red Cabbage (for crunch)
  • —Jalapeno Cashew Cream Sauce ((DF, V))
  • —Cilantro Yogurt Sauce
  • —Fresh Chopped Cilantro

Instructions

  1. 1

    Make the sauce of your choice to save time.

  2. 2

    Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

  3. 3

    Mix the spices together in a small bowl until well combined.

  4. 4

    Add veggies to the pan, drizzle with oil and lime juice, and sprinkle spices. Toss to combine.

  5. 5

    Roast veggies for 30-40 minutes, stirring halfway through, and add black beans in the last 5-10 minutes.

  6. 6

    Serve on charred tortillas with toppings.